Tips for Gooey, Juicy Meatballs
- Seal the cheese well inside the meat to keep it from oozing out as it bakes; if needed, chill formed meatballs briefly before baking to firm them up.
- Use low‑moisture mozzarella or provolone rather than fresh mozzarella; it melts nicely but leaks less.
- Browning in the oven first adds flavor and helps the meatballs hold shape, while finishing in sauce keeps them tender.
FAQs
Can I make Cheese Stuffed Meatballs ahead of time?
Yes. Shape the stuffed meatballs and refrigerate up to a day before baking, or bake them, cool, and store in the fridge. They also freeze well; reheat gently in simmering marinara straight from frozen until hot in the center.
Can I use different meats or cheese?
You can swap part of the beef for ground pork or turkey and use cheeses like provolone, smoked mozzarella, or even a little cheddar. Just keep the cubes small so they melt quickly and fully inside the meat.
How do I serve them for a party?
Simmer the meatballs in a slow cooker full of marinara on “warm” and set out with toothpicks and extra Parmesan. Guests can scoop out individual meatballs and enjoy the melty centers without needing a full plate of pasta.
Why You’ll Love This Recipe
Cheese Stuffed Meatballs combine juicy, well‑seasoned meatballs with the fun surprise of a molten cheese core, turning a familiar dish into something extra special. They’re versatile enough for weeknight dinners or entertaining and pair perfectly with pasta, subs, or simple garlic bread and a salad.